Best Crock Pot Brisket Recipe Recipe For Shrimp
SLOW COOKER TEXAS SMOKED BEEF BRISKET
This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.
Provided by Sandy Clark Gerhardt
Categories Main Dish Recipes Roast Recipes
Time 6h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g
CROCK POT BRISKET RECIPE
Juicy and delicious meat, easily made in your slow cooker! This crock pot brisket is so tender it just falls apart.
Provided by Lil' Luna
Categories Main Course
Time 8h5m
Number Of Ingredients 5
Steps:
- Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top, covering the meat completely.
- Cook on low heat for 8 - 10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.
Nutrition Facts : Calories 361 kcal, Carbohydrate 19 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1283 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SLOW-COOKER BRISKET
Skip the grill and let your slow cooker do all the work on this simple brisket. No charcoal needed!
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
- Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
- Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
- Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.
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- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
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- The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.
- Heat oil in large skillet over medium-high heat until shimmering. Cook onions, brown sugar, and 1/2 teaspoon salt until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 1/4 cup vinegar and transfer mixture to bowl.
- Combine 1/2 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in plastic. Cover bowl with onion mixture with plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.
- The next morning, add 1/3 of onion mixture to slow-cooker. Add thyme and bay leaves. You now have the option to sear your Beef Brisket. I never do. I find this dish delicious and no one ever notices a difference so I don't bother anymore. If you want to sear yours remove the plastic wrap and bake it on 425 degrees for 30 minutes or sear the brisket on all sides in a hot pan, with some oil that is hot enough that if you flick a drop of water in it it dances. Then place it on top of the onions, thyme and bay leaves.
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- Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine. Sprinkle brisket with 1 1/2 tsp. salt and season with pepper. Place brisket on tomato mixture and then spoon half of tomato mixture on meat. Cover and cook on high until meat is fork tender, 5 to 6 hours.
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